Thursday, September 30, 2010

FTF: Friday Was French Baker Night



It's time to share my food trip last Friday! After picking up my son, we went to Cubao to fill our tummies. From Sm to Ali Mall, there is now a bridgeway connecting the 2 buildings. And along the bridgeway, are restaurants. There's Sbarro, Dulcinea, Dairy Queen and a French Baker.You can view their new restaurant set up here: French Baker Ali Mall
One of the things I love about the new French Baker are their paper mats. It matches the  fantastic line of food on their menu and the whole French dining feel.
For me: CHICKEN CORDON BLEU---Deep fried roulade of flattened chicken meat with butter and cheese, encrusted in seasoned sourdough bread crumbs in creamy hern sauce and sided with pan-roasted seasonal vegetables. Your choice of rice or bread roll as another siding.-source-
For Franky: HAMBURGER STEAK---Grilled beef burger steak on sizzling plate sided with mushroom gravy on mashed potatoes with pan-roasted seasonal vegetables. Your choice of rice or bread roll as another siding.-source-
On the side, my son enjoyed his tall glass of Chocolate Ice Cream Shake. So these made us happy, how about you, what's your food trip on a Friday?
Read More




Baked Fish With Creamy Mushroom Sauce and Olives

enchie’s kitchen
Ingredients:
Fish Fillet of your choice. (I used 2 chunks of Dory Fillet)
4 tbsp Extra Virgin Olive Oil
1 tsp rosemary
1 pouch Cream of Mushroom
10 pcs button mushrooms chopped
10 pcs pitted green olives chopped
5 cloves garlic minced
1/2 cup fresh milk
2 1/2 tbsp flour
1 tsp butter
salt and pepper to taste
enchie’s kitchen
How To: 
* dissolve Cream of Mushroom in tap water as instructed  in the packaging.
  • Grease baking dish with EVOO (a healthier option than cooking spray or butter)
  • Set fish fillet, then season the top part with EVOO, rosemary, chopped olives then salt and pepper
  • In a sauce pan, saute minced garlic in 1 tsp butter until light brown.
  • Add chopped mushrooms and stir for a few seconds.
  • Add Cream of Mushroom mix dissolved in tap water, simmer for about a minute.
* Mix 2 1/2 tbsp flour in 1/2 cup milk blend well
  • Add flour and milk mixture in the sauce pan with the cream of mushroom.
  • Simmer in low fire and until the sauce is thick.
  • Pour sauce over fish fillet.
  • Top with Parmesan Cheese.
  • Bake for 20-30 mins at 350 degrees.
enchie’s kitchen
Serving: 3-4
Baked to perfection. It was very rich and creamy. The smell of the chopped olives and rosemary combined will make you drool. The fish was firm on the outside but so soft with every bite. You will recognize every flavor that came from all of the ingredients.
Read More




Monday, September 27, 2010

Baked Macaroni: My First

I actually made to kinds of Baked Mac over the weekend. First is the regular baked mac. Then, I experimented on the next one.
There are 2 steps to follow. Making the basic Macaroni Dish and Adding The Béchamel Sauce or simply White Sauce before baking. Honestly, it was my first attempt on making my own Baked Macaroni. I really promised myself that this is going to be one of the first dishes to prepare once the oven starts working again.
enchie’s kitchen
I. Ingredients: Regular Baked Macaroni
400g Elbow Macaroni
1/2 to 1 kilo Italian Spaghetti Sauce
1/2 Ground Lean meat
2 tbsp Extra Virgin Olive Oil
5 cloves garlic minced
1 medium onion chopped
1 big green bell pepper chopped into small pieces
Ground black pepper and salt
Your favorite cheese
How To:
  • In a sauce pan, cook elbow macaroni, then set aside.
  • In another sauce pan, saute garlic in EVOO until light brown.
  • Add chopped onions and lean meat. Stir and simmer until meat is cooked.
  • Add chopped bell pepper and stir for a few seconds.
  • Add Italian Spaghetti Sauce
  • Then salt and pepper to taste.
  • Mix enough sauce with the prepared elbow macaroni then set in a baking dish.
enchie’s kitchen
II. Ingredients: Béchamel Sauce or simply White Sauce
1 cup Cream of Mushroom
1 tsp flour
1/2 cup fresh milk
1 tsp butter
1/2 cup heavy cream
 How To: 
  • In a sauce pan, melt butter on low fire.
  • Add cream of mushroom, then blend well.
  • Add heavy cream, then blend well.
  • * mix 1 tsp flour in 1/2 cup fresh milk. Blend it together then pour in the sauce pan.
  • Once done, pour everything on top or in-between the layers of your prepared macaroni in baking dish.
  • Top with your favorite cheese.
  • Bake at 350 degrees for 15-30 minutes.
Servings: 4-5
Perfect dish for the weekend bonding with the family. Served mine with some freshly toasted Pesto-Garlic Bread from French Baker. Yum! After baking, I noticed that the sauce holds everything together once it's cooled down (room temperature). But I'd rather serve it smokin' hot while the Béchamel Sauce and melting cheese are settling in.
enchie’s kitchen
This last photo is the one I experimented on. It may look the same as the usual Baked Macaroni, but the taste is to die for (at least for my husband and son haha!) The recipe? Let's see... so far...hmm...let me think about it...
Read More




Friday, September 24, 2010

FTF: Adobong Puti



It's my first time to cook this Filipino dish. Adobo is the most famous Filipino viand. Ask anybody in the world related to a Filipino, most probably the first thing they'll answer about Filipino food is Adobo.
enchie’s kitchen
This kind of Adobo is basically cooked without the soy sauce which is the main ingredient in the original recipe. 
View related posts here: Filipino Stew and FTF: How Do You Like Your Adobo?
 Ingredients:
1/4 pork cutlets
1/2 cup coco vinegar
1/2 tsp black pepper granules
2-3 psc. bay leaf
1 1/2 cup water
salt to taste
*Just boil everything together.
enchie’s kitchen
With my Adobong puti, I followed my usual adobo, minus the soy sauce. Boiled all the ingredients, when the pork's done, I separated it from the sauce, fried it in a small amount of oil and added the rest of the sauce again, then simmer for a few more seconds.
Read More




Thursday, September 23, 2010

Grilled Cheese and Homemade Potato Mojos

Snack Time Wednesday is rich with 2 of my favorite munchies. Grilled Cheese Sandwich served with crispy, homemade potato mojos. This is really nothing new. I've posted about these 2 before. 

You can find the recipe and instructions here: Potato Mojos, Grilled Tuna and Cheese
enchie’s kitchen
I made some Mayo-Garlic dip to go with my Mojos. By the way, I call it Mojos named after the famous Shakey's Potato Mojos. It's my favorite expecially when served with their fried chicken. I don't want to break any rules, but I get hungry for Mojos a lot. Until my sister who is a culinary student was taught how to make them. The potatoes are originally baked first. To make it easier my recipe skipped the baking part. Now, in case I crave for it, like everyone else, I can whip my own Mojos at home anytime.

Grilled cheese has always been one of the easiest snacks to prepare. I often add ham or spam.
Read More




Wednesday, September 22, 2010

Celebrated At Johnny Rockets

If you're in the Philippines and looking for an all-American meal, Johnny Rockets is the restaurant for you. Located at the Eastwood Mall, Eastwood City Libis. Johnny Rockets opened it's first diner on Melrose Avenue in Los Angeles offering an old-fashioned diner feel. It is a must- visit restaurant here in the Philippines because the Johnny Rockets in Eastwood, is also the only Johnny Rockets in Asia.
enchie’s kitchen
enchie’s kitchen
 Johnny Rockets reminded me of Pop Tate's, you know, the one from Archie Comics. The thought of bringing Pop Tate's to life through Johnny Rockets brought out my interest. I got very excited.
enchie’s kitchen
The menu is composed of juicy hamburgers, classic sandwiches, and hand-dipped shakes and malts.
enchie’s kitchen
The first one you should try is their famous, original shakes and malts which are made with hand-dipped, premium vanilla ice cream. Malts are blended with real powdered malt.
enchie’s kitchen
Philly Cheese Steak at php 395 served with french fries or garden salad
Thinly sliced sirloin steak, grilled to perfection and topped with grilled onions & choice of cheese. Served on an authentic hoagie roll.-source-
enchie’s kitchen
St. Louis at php395 also served with french fries or garden salad
Applewood smoked bacon, Swiss cheese, grilled onions, shredded lettuce, pickles and their “St. Louis” sauce. Created by one of their crew members, in St. Louis.-source- I'm not a hamburger person, but St. Louis brought me out of my box. I love it!
enchie’s kitchen
Rockets Kids Meal (Mix Meal of mini hamburger, mini hot dog served with ketchup and/or mustard.)Also served with American fries & choice of soda pop or milk. 
one woman’s tale
Last Sunday, we celebrated my son's birthday at Johnny Rockets. We thank the nice people of Johnny Rockets for being so accommodating. They granted our reservation immediately. They sang a birthday song for Franky, gave him a balloon and some freebies.
Johnny Rockets is one of the reasons that made my son's 6th birthday memorable. As a family, we will never forget this experience. Thank you Johnny Rockets! It was fun!
Read More




Great Finds---Frosted Strawberry Pop Tarts and 3 Musketeers

Everybody's familiar with Hi-Top Supermarket? I just got to mention the name because I seldom find Pop Tarts and not a 3 Musketeers bar in the grocery I usually go to. I was on a quick errand, so I went to the nearest store (which was Hi-Top).
enchie’s kitchen
I spend on gasoline just to go all the way to Cash and Carry Makati to buy 3 Musketeers. Finding these  which was just 10 minutes away, made my Wednesday complete. And just to let my readers know, Pop Tarts? It's not common here in the Philippines. And with what I found, Hi- Top Supermarket has almost all the flavors. Frosted Chocolate Fudge Pop Tarts, S'mores, Frosted Strawberry, Raspberry. Pop Tarts are best eaten after toasting then served with freshly brewed house blend coffee.
Read More




Tuesday, September 21, 2010

What A Shame Chef

For "delikadesa" (Etiquette) sake, please stop copying recipes and pictures from other blogs without asking permission or giving credit to the owner. If you're badly in need, the easiest way is to leave a comment, a message or email the owner before grabbing and posting anything.

Just a few minutes ago, I was sadden by an incident , a shout out from one of my plurk mates with regards to a "chef" who's been getting recipes and pictures from other bloggers. The name? I will not mention it anymore. I just can't believe that of all people, a professional would do such thing.

On a personal note, as a blogger who owns a food blog, I am greatly affected by this shameful act.  Though,  I wasn't born to become a genius around the kitchen, and I'm not saying that my food posts are so important. Even with our differences as bloggers and as individuals, everything boils down to the whole point of following the #1 rule, The Golden Rule online-- giving credit to the effort poured by the author of the blog. If not, BE ORIGINAL. Like everyone else, I browse for recipes. If I can't get the owner's permission first hand,  instead of posting the recipe on my site, I link my source so that my readers would visit the original website itself. I understand the pressure most bloggers are undergoing, especially just to be able to update our sites  everyday. I understand this situation, and I was as pressured like some people online. Maybe this "chef"  was exposed to the extreme side of it, so desperate to a point that grabbing from somebody else's website "must" be an option. What a shame...
Read More




Friday, September 17, 2010

Take the Delifrance Chicken Bourbon Challenge!

Délifrance introduces the new Chicken Bourbon Sandwich, with flame-grilled chicken in rich bourbon sauce. And, for a limited time only, you can get to taste it for FREE by taking the Delifrance Chicken Bourbon Challenge!
 "Say the tongue twister, “How much bourbon could a chicken drink if a chicken could drink bourbon?” 3x fast, claim your coupon, print, and get a FREE Chicken Bourbon Sandwich sampler from Delifrance.
  •  Only persons who are at least 21 years of age can enter. 
  •  Campaign Starts: August 27, 2010 @ 07:00 am (SGT) 
  •  Campaign Ends: October 31, 2010 @ 09:00 pm (SGT) 
You must be physically present to claim your coupon. One sandwich sampler per coupon. One coupon per person. Coupon is for one time use only. Coupon is valid for dine-in or take-out only until supplies last. No photocopies allowed. Redemption is until October 31, 2010 or until supplies last.
Read More




FTF: Dinner At Bubble Tea



While waiting for a bunch of car stickers we had made, we went to Bubble Tea to have dinner. I really missed their food. My son's been using the chopsticks lately. The following day, we shared a plate of sushi, and he liked it. I'm glad he's learning a lot as early as now. I mean, I learned to use the chopsticks when I was 13 years old.
enchie’s kitchen
Beef /Pork Gyudon
Franky enjoying using the chopsticks. I ordered my favorite drink: Cold Green Tea with a hint of Lychee and Bubbles.
enchie’s kitchen
Teriyaki Chicken Don
Read More




Thursday, September 16, 2010

Banana Leaf

Just 2 weeks ago, I drove all the way to SM North Edsa. After browsing for some plumbing materials in a hardware store, then after I got myself a book from Fully Booked, I went around to scout for some restaurants which I haven't tried yet. At The Block of SM North, you will find lots of restaurants. One of them is Banana Leaf. I got very curious with the name, why is it Banana Leaf, first thing that went on my mind, maybe they serve their food using a banana leaf.
enchie’s kitchen
It would have been an easy guess. My theory was close, but it's the other way. And how they made use of the banana leaf was a fantastic idea to make the whole dining experience be touched with a Filipino twist.
enchie’s kitchen
Banana Leaf is a restaurant that serves a taste of Asia by introducing to its diners cuisines from Malaysia, Singapore, Thailand, India, Indonesia and Vietnam.-source-
enchie’s kitchen
First thing we looked at the menu was their set of rice dishes. To lay -off from the usual Yang Chow Fried Rice, I ordered Vietnamese Fried Rice and requested not to put salt. Vietnamese Fried Rice is at php188 and it is already good for 3 per serving. Mix of cauliflower, baguio beans, carrots and chicken bits.
enchie’s kitchen
Next on the menu was an order of Banana Leaf's Stewed Beef In Oyster Sauce. at php198 Another dish that's good for 3 people. Beef mixed in oyster sauce and straw mushrooms. It was a big surprise for me when I saw the mushrooms. Because on their menu, it wasn't described that it's serve with straw mushrooms, and any mushroom falls under my favorites.
enchie’s kitchen
Last dish I ordered was the Thai Green Curry Chicken with Eggplant and Sweet Basil at php 208. This dish was the ultimate for the evening. The scent and the taste of sweet basil mixing with the curry's spicy flavor made it exotic. The soft eggplant added balance to the dish. It was very rich.
enchie’s kitchen
To enjoy the whole dining experience, the banana leaf served as my plate for the night. As I indulged  with the mix of hot dishes, the scent of the banana leaf itself made my meal and my first Banana Leaf experience sweeter.
Photos taken: SE P990i
Read More




Wednesday, September 15, 2010

Chicken Parmigiano

I just couldn't bear it, I need to have some more. Sbarro's Chicken Parmigiano inspired me to make my own. Another good news, my oven is now working!!! Chicken Parmigiano was taken after "Parmigiana" meaning: slices of eggplants layered with cheese and tomato sauce then baked.-source- One attribute that brought out the name Parmigiano is the use of Parmesan cheese in the recipe. In some countries, chicken parmigiano is serve to top a plate of pasta.
enchie’s kitchen
Ingredients:
  • 6 pieces chicken breasts fillet
  • Extra Virgin Olive Oil
  • 2 Cups Grated Parmesan Cheese
  • 1 Cup Quick Melt Cheese or Mozzarella Cheese
  • 1 Can (26oz.)Del Monte  Italian Herb Chunky Sauce
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh parsley
  • 2 eggs (beaten)
  • 1/2 cup flour
  • 1 Cup bread crumbs
  • 1 whole garlic minced
  • 450g Linguini
  • 1/2 tsp Ground Pepper
*Baking Dish
*Frying Pan
enchie’s kitchen
How To:
  • Season Chicken Breasts with  pepper
  • Dip each in egg, coat with flour, dip again in egg then coat with bread crumbs.
  • After coating all 6 chicken breasts, heat about 1 tbsp of olive oil in a frying pan.
  • Fry each side of chicken until golden brown. Set in a baking dish.
Sauce:
  • In a sauce pan, saute minced garlic until light brown
  • Add Italian Herb Sauce stir while simmering for a few seconds
  • Add chopped basil and parsley
  • Add 1/2 tsp pepper and simmer for a few seconds.
  • Drizzle olive oil on browned chicken.
  • Top with Parmesan cheese
  • Pour prepared sauce on chicken
  • Top it again with another round of  Parmesan cheese
  • After the Parmesan cheese, cover it with grated quick melt cheese or mozzarella cheese
  • Bake at 350 degrees for 15-20 minutes
enchie’s kitchen
Servings: 6
Garnish with parsley and more cheese. Best with any pasta.
enchie’s kitchen
Note: An easier way instead of baking, is covering the dish with foil while hot and melt the cheese away. 

ENJOY!
Read More




Weekend Fun With My Boys

Last week, we were blessed to have a long weekend. Just a few days after my husband was discharged from the hospital. Very timely, we took advantage of it. Even in the process of recuperating, my husband still opted to go out. Being stuck in the hospital was just unexplainable, it plays with your mind. It's not healthy psychologically speaking. Well, it's our first time to stay in a hospital for 1 week straight..
Anyway, Friday we went to Sm Megamall to do a bit of strolling and window shopping. Visited shops we missed and food we've been dying to taste. Restaurant stop was at Bubble Tea. I was craving for their Cold, Lychee Green Tea with Bubbles (related post). As for my husband, we ordered something fat free and salt free. That's what I like about Bubble Tea, they have plenty of options. We continued our escapade Saturday, buy doing the groceries at SM Hypermarket Tiendesitas. This time, we added a little to our regular budget so we can celebrate with my husband's speedy recovery. Had a good massage at the Big Apple Spa (also in Tiendesitas).
Sunday, I took my boys to the barbershop for their haircut. Then drove to a nearby mall, I went window shopping at the newly opened Payless ShoeSource, then had some pampering time at the salon. We had dinner at Sbarro.
enchie’s kitchen
Again, I have been craving for another dish. Sbarro's Baked Ziti. This time, I ordered some Chicken Parmigiano with meat sauce to top it. My son finished a big slice of Hawaiian Pizza and for my husband---Spicy Buffalo Chicken Pizza. Over-all, it was a perfect weekend for us. We didn't spend so much just to enjoy and it's still fun as dirt bike riding. It marked a new beginning for us. 

The important things are: health -wise and family-wise, it made us stronger than ever as one unit.
Read More




Tuesday, September 14, 2010

My Mango Float To The Next Level

Of all the Mango floats I've made this was the first time that I was able to get a slice where everything was still intact. I would often encounter bits and pieces of mango or graham crackers falling off. The nice part about this week's Mango Float making, was the fact that I didn't even use too much cream to hold it, but it turned out exactly how I wanted it.
enchie’s kitchen
Mango Float is one of the easiest desserts to make. We can all do it we even add a little something-something to make it our own. As for me, I always make mine sugar free. As much as possible, I always try recipes that doesn't require too much sugar or no sugar at all and even no use of sweeteners.
enchie’s kitchen
I let the natural flavor of the ripe mangoes combined with the sweet flavor of the graham crackers do the job. But make sure that your mangoes are ripe enough, if not, it's advisable to use sugar. On my next float adventure, I will be adding another ingredient, and of course, lots of cream to make it look more enticing.
Read More




Lemon-Tarragon Fish Dory

Aside from Basil, Tarragon is one of my favorite herbs. For my mom, this is her favorite. I practically grew up with it. My mother taught me the first dish that involved herbs, one of them is: Tarragon Chicken. As we all know herbs like Tarragon are one of the best substitute if we want to eliminate salt completely. Experts, have them delivered fresh everyday, that may require a good auto transport. Others, grow their own herb garden. Either way, dried or fresh it doesn't matter.

Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes.-source-
Since it's hard to find fresh Tarragon in the market today, I opted to buy the usual dried Tarragon. Here's another easy- healthy recipe for you.
enchie’s kitchen
Ingredients:
  •  Dory Fish Fillet
  •  Extra Virgin Olive Oil
  • 1 tbsp dried Tarragon or fresh
  • 1 lemon chopped into quarters
  • Ground pepper
enchie’s kitchen
How To:
  • Drizzle both sides of fish with olive oil
  • Squeeze lemon on each side
  • Season with Tarragon and Ground Pepper
  • Heat 1 tsp of Olive Oil in Frying Pan
  • Cook each side of the fish for 2-3 mins
Servings: Good for 2-3
ENJOY a HEARTY MEAL!
Read More




Monday, September 13, 2010

Pasta: Basil With Hungarian Sausage Bits

I'm proud to share that I was able to come up with another pasta recipe of my own without giving myself a hard time with the preparation. That's right folks, here's another easy pasta recipe.
enchie’s kitchen
Ingredients:
  • 300g Linguini
  • 1 whole garlic minced
  • 1 cup chopped  fresh sweet basil 
  • 2-3 tbps grated Parmesan cheese
  • 3-4 tbsp extra virgin olive oil
  • 2 Hungarian Sausages chopped
  • 3 medium red tomatoes chopped into quarters
  • Ground Pepper
enchie’s kitchen
How To:
  • In a sauce pan, boil water and simmer pasta until half- cooked, do not drain.
  • In a separate pan, saute garlic until light brown.
  • Add chopped Hungarian Sausages. Stir for a few seconds.
  • Add chopped tomatoes and stir again for a few seconds.
*From the other pan, using a pasta ladle or a slotted spoon, slowly transfer cooked Linguini to the pan of sauteed mix of garlic, sausage and tomatoes. Mix everything together in low fire.
  • Add grated Parmesan Cheese and Chopped Fresh Sweet Basil. Add Olive oil if needed.
  • Add ground pepper to add flavor.
* NO SALT!
enchie’s kitchen
 Now that's an instant Pesto Mix by the way. Top every serving with more Parmesan cheese. To add, this is also perfect with a slice or 2 of wheat bread.
Servings: 3-4
Read More




Return to top of page
Powered By Blogger | Design by Genesis Awesome | Blogger Template by Lord HTML